Bardicchef

Libertas Bastia Pallavolo - Home to Saint Philomena - Wandel Stokjes - My Small Bathroom Looks Luxurious - Latvian Dobermann

[bardicchef]

Vegan pancakes made with ripe bananas and oats that taste great and are good for you. This would be great for a hearty breakfast or brunch.

Ingredients: 2 ripe bananas. 1 cup oats. 1/2 cup almond milk. 1 tsp baking powder. 1/2 tsp vanilla extract. 1/4 tsp cinnamon.

Instructions: In a blender, combine bananas, oats, almond milk, baking powder, vanilla extract, and cinnamon until smooth batter forms. Preheat a non-stick skillet over medium heat. Pour batter onto skillet to form pancakes of desired size. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2-3 minutes until golden brown. Repeat with remaining batter. Serve warm with maple syrup, sliced bananas, or any desired toppings.

Prep Time: 10 minutes

Cook Time: 10 minutes

Aerografix

[bardicchef]

Enjoy the rich flavors of browned butter, the sweet crunch of toffee, and the gooey delight of chocolate chips all in one cookie.

Ingredients: 1 cup unsalted butter, browned and cooled. 1 cup granulated sugar. 1/2 cup brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1/2 cup toffee bits.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Put the browned butter, white sugar, and brown sugar in a bowl and mix them together. Mix until everything is well mixed and smooth. To the butter and sugar mix, add the eggs and vanilla extract. Mix until it's smooth. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. Spread the chocolate chips and toffee bits out evenly in the dough as you fold them in. Drop level tablespoons of dough onto the prepared baking sheet, leaving space between each cookie. You can use a spoon or a cookie scoop for this. Put it in an oven that is already hot and bake it for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with these tasty Browned Butter Toffee Chocolate Chip Cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Margaux Rodrigues

[bardicchef]

You can enjoy the spicy flavors of Andhra food in the form of a comforting soup. This Spicy Andhra Chicken Curry Soup is a delicious mix of fragrant spices, soft chicken, and hearty broth.

Ingredients: 500g chicken, cut into pieces. 2 onions, finely chopped. 3 tomatoes, chopped. 3-4 green chilies, slit. 1 tablespoon ginger-garlic paste. 1 teaspoon turmeric powder. 2 tablespoons red chili powder. 1 teaspoon coriander powder. 1 teaspoon cumin powder. 1/2 teaspoon garam masala powder. Salt to taste. 2 tablespoons oil. 4 cups chicken stock. Handful of coriander leaves, chopped for garnish.

Instructions: To make the oil hot, put the large pot or pressure cooker on medium heat. Put in the chopped onions and cook until they turn golden brown. Put in the ginger-garlic paste and cut up the green chilies. For one minute, saut. Put in chopped tomatoes and cook them until they get soft. Salt, coriander powder, cumin powder, red chili powder, and turmeric powder should all be added. Combine well. Put in the chicken pieces and cook them until they turn white. Add the chicken stock and bring it to a boil. Turn down the heat, cover, and let it cook on low for 20 to 25 minutes, or until the chicken is fully cooked. Add the garam masala powder and mix it in well. Add chopped coriander leaves as a garnish before serving. Warm up and serve.

Prep Time: 15 minutes

Cook Time: 30 minutes

Youth Empowerment Shelter

[bardicchef]

These vegan chickpea nuggets are a delicious and wholesome alternative to traditional chicken nuggets. Packed with protein and flavor, they are perfect for satisfying cravings while being kind to animals.

Ingredients: 2 cups cooked chickpeas, drained and rinsed. 1/2 cup breadcrumbs. 1/4 cup nutritional yeast. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1 teaspoon dried parsley. 1/2 teaspoon paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Warm the oven up to 190C 375F. Pulse the chickpeas in a food processor until they are roughly mashed. Put the mashed chickpeas in a bowl and add the nutritional yeast, onion, garlic, parsley, paprika, salt, and pepper. Mix everything together well. Use your hands to shape the mixture into nuggets. Put the nuggets on a baking sheet that has parchment paper on it. Apply olive oil to the nuggets' tops. After the oven is hot, bake for 25 to 30 minutes, flipping once, until golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 15 minutes

Cook Time: 30 minutes

TIVERTON FOUR CORNERS FUN RUN

[bardicchef]

Chicken Florentine Pasta Bake has penne pasta, juicy tomatoes, bright spinach, and tender chicken. It is all covered in a creamy cheese sauce and baked until it is golden brown.

Ingredients: 8 oz penne pasta. 2 boneless, skinless chicken breasts, diced. 2 cups fresh spinach leaves. 1 cup cherry tomatoes, halved. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup heavy cream. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. Cook penne pasta according to package instructions. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add diced chicken breasts to the skillet. Season with dried oregano, salt, and pepper. Cook until chicken is no longer pink, about 5-6 minutes. Add spinach leaves and cherry tomatoes to the skillet. Cook until spinach is wilted and tomatoes are softened, about 2-3 minutes. Stir in cooked penne pasta and heavy cream. Cook for an additional 2 minutes, allowing the sauce to thicken slightly. Remove skillet from heat and stir in half of the shredded mozzarella cheese and half of the grated Parmesan cheese. Transfer the mixture to a greased baking dish. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Nshs Viking Bands Home

[bardicchef]

This refreshing chopped salad is bursting with the flavors of summer and is perfect for a light lunch or side dish. The creamy herb dressing adds a tangy and savory kick that complements the crisp vegetables perfectly.

Ingredients: 4 cups mixed greens. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1 bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh parsley, chopped. 1/4 cup vegan mayonnaise. 2 tablespoons lemon juice. 1 clove garlic, minced. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, red onion, basil, and parsley. In a small bowl, whisk together vegan mayonnaise, lemon juice, garlic, Dijon mustard, salt, and pepper until smooth. Pour the dressing over the salad and toss until well coated. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 0 minutes

Torbaytuc

[bardicchef]

Indulge in the rich and comforting flavors of this Creamy Tomato Soup with Tortellini. The combination of velvety tomato base, savory tortellini, and a hint of herbs will satisfy your cravings for a heartwarming bowl of goodness.

Ingredients: 1 onion, finely chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 can 28 oz crushed tomatoes. 4 cups vegetable broth. 1 cup heavy cream. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. 1 package 9 oz cheese tortellini. Fresh basil leaves for garnish.

Instructions: In a big pot, heat the olive oil and add the minced garlic and onion. Cook until the onions are soft. It's time to add the oregano, basil, salt, pepper, and vegetable broth. Bring to a low boil. Allow the soup to cook slowly for 15 to 20 minutes so that the flavors can blend. Blend the soup until it's smooth with an immersion blender. Or put small amounts at a time into a blender and blend until smooth; then add back to the pot. Add the heavy cream and taste to see if the seasoning needs to be changed. Add the cheese tortellini to the soup and cook it the way the package says to. Pour the creamy tomato soup with tortellini into bowls once the tortellini is done cooking. Add fresh basil leaves on top and serve hot. Have fun with your tasty Creamy Tomato Soup with Tortellini!

Prep Time: 15 minutes

Cook Time: 30 minutes

Laverdaboom

[bardicchef]

With this one-of-a-kind and tasty dumpling recipe, you can mix the tastes of a Big Mac with the comfort of pierogies. Great for putting a fun spin on an old favorite!

Ingredients: 1 package of store-bought pierogi dumplings. 1/2 cup ground beef. 1/4 cup diced onions. 1/4 cup diced pickles. 1/4 cup shredded cheddar cheese. 1/4 cup Thousand Island dressing. 2 tablespoons sesame seeds. Salt and pepper to taste.

Instructions: Cook the pierogi dumplings according to package instructions until they are tender. Drain and set aside. In a skillet, brown the ground beef over medium heat. Season with salt and pepper to taste. Add the diced onions and cook until they become translucent. Stir in the diced pickles and shredded cheddar cheese, allowing the cheese to melt and bind the ingredients together. Carefully stuff each cooked pierogi with a spoonful of the beef mixture, ensuring they are well-filled. In a separate small pan, toast the sesame seeds until they become fragrant and slightly golden. Serve the stuffed pierogies hot, drizzled with Thousand Island dressing, and sprinkled with toasted sesame seeds. Enjoy your delicious Big Mac Pierogies!

Prep Time: 20 minutes

Cook Time: 15 minutes

Teabowl National

[bardicchef]

Sangria Sensation is a fruity and refreshing take on the traditional Spanish drink. It's great for any party or get-together. This cocktail will definitely impress your guests because it tastes so good. It has bright flavors of citrus and berries.

Ingredients: 1 bottle red wine. 1/4 cup brandy. 1/4 cup orange liqueur. 1/4 cup simple syrup. 1 orange, sliced. 1 lemon, sliced. 1 lime, sliced. 1 apple, diced. 1 cup mixed berries. 1 cup sparkling water or lemon-lime soda. Ice cubes.

Instructions: Put the brandy, orange liqueur, red wine, and simple syrup in a large pitcher. Slice the orange, lemon, lime, and add the apple, mixed berries, and lemon juice to the pitcher. Mix the ingredients together by stirring them slowly. Put it in the fridge for at least two hours to let the flavors mix. Put ice cubes in glasses and pour the sangria over them when you're ready to serve. Add a splash of sparkling water or lemon-lime soda to the top of each glass. If you want, you can add more fruit slices as a garnish. Enjoy in a smart way!

Prep Time: 10 minutes

Cook Time: 0 minutes

Ithaca Catholic Worker

[bardicchef]

These vegan Snickerdoodle Peanut Butter Chocolate Chex Mix Bars are a tasty mix of sweet chocolate chips, crunchy Chex cereal, and creamy peanut butter. There is a hint of cinnamon in them too. They're simple to make and great for when you're craving something sweet.

Ingredients: 3 cups Chex cereal. 1/2 cup smooth peanut butter. 1/3 cup maple syrup. 1 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 tsp salt. 1/2 cup vegan chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a square baking dish. Put peanut butter, maple syrup, vanilla extract, cinnamon, and salt in a large bowl and mix them together until the mixture is smooth. Put Chex cereal in the bowl and mix it in well. Spread the mixture out evenly in the baking dish that has been prepared and press it down hard. Put vegan chocolate chips on top and gently press them into the mix. After the oven is hot, bake for 15 to 20 minutes, or until the edges are golden brown. Let it cool all the way down before cutting it into bars. Have fun!

Prep Time: 10 minutes

Cook Time: 20 minutes

Mobile Lifehouse

[bardicchef]

A vegan version of Alexandra Stafford's famous peasant bread recipe, along with six tasty vegan toast ideas for a meal that can be used in many ways and is sure to fill you up.

Ingredients: 4 cups all-purpose flour. 2 teaspoons instant yeast. 2 teaspoons salt. 2 cups warm water. 1 tablespoon maple syrup. 1 tablespoon olive oil. Toppings of choice: avocado, tomato, hummus, sliced cucumber, roasted veggies, vegan cheese, etc..

Instructions: In a large bowl, combine flour, yeast, and salt. Add warm water, maple syrup, and olive oil. Mix until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size. Preheat oven to 425F 220C. Divide the dough into two equal portions and shape each into a round loaf. Place on a parchment-lined baking sheet. Let the dough rest for 15 minutes. Then, using a sharp knife, make a few slashes on the top of each loaf. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool before slicing. For toast ideas, slice the bread and toast until golden brown. Top with your favorite vegan toppings and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A To Z Exotic Animals Adventures

[bardicchef]

Enjoy this recipe for chocolate fondue, which is a chocolate lover's dream come true. Ideal for a romantic dessert for two or for gatherings.

Ingredients: 1 cup of heavy cream. 8 ounces of semi-sweet chocolate, chopped. 2 tablespoons of unsalted butter. 1 teaspoon of vanilla extract. Assorted dippers strawberries, bananas, marshmallows, pretzels, etc..

Instructions: In a saucepan, heat the heavy cream over medium heat until it begins to simmer, then remove from heat. Add the chopped semi-sweet chocolate and unsalted butter to the hot cream, and stir until the mixture is smooth and velvety. Stir in the vanilla extract for an extra layer of flavor. Transfer the chocolate fondue to a serving pot or fondue pot and set it over a low flame to keep it warm and liquid. Arrange your assorted dippers on a platter for dipping. Use skewers or fondue forks to dip the dippers into the warm chocolate fondue and enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Angela Crozier Myotherapy

[bardicchef]

These adorable rose cake pops combine your favorite cake flavors with a charming rose design. Ideal for parties or as a sweet treat!

Ingredients: 2 cups cake crumbs from your favorite cake. 1/2 cup frosting any flavor. 1 cup candy melts pink or red. Green candy melts for leaves. Edible pearls for decoration.

Instructions: You can use your hands or a food processor to break up the cake into small pieces. Mix the cake crumbs with 1/4 cup of frosting until everything is well mixed. If you need to, add more frosting to make a dough-like mixture that is wet. Make smooth balls out of small amounts of the mixture. These are what your rose cake pops will be made of. If you want to melt pink or red candy melts, you can do it in the microwave or over a double boiler. Melt some candy and dip the end of a lollipop stick into it. Then, put the stick about halfway through a cake ball. The cake ball will stay on the stick after this. Coat the cake ball all the way through with the melted candy melts. Tap off any extra coating carefully. Hold the cake ball that has been covered flat. Make swirls on top that look like petals using a toothpick or a fine piping tip. To make a rose-shaped pattern, start in the middle and work your way out to the edges. Do this again for each cake ball. You can make small leaves out of the green candy melts that you melt. Press the leaves onto the coating very gently to attach them to the base of the rose. To let the coating set all the way, put the rose cake pops in a foam block or cake pop stand. To make the roses look even better, use melted candy melts as glue to attach edible pearls to the middle of each one. Now you can enjoy your delicious Rose Cake Pops Cookies!

Prep Time: 30 minutes

Cook Time: 15 minutes

Pondok Pesantren Modern Darus-Sholihin Depok

[bardicchef]

This recipe for grilled shrimp has just the right amount of spice and flavor. The marinade gives it a sour kick, and the grill gives it a smokey taste. It's quick and easy, and everyone loves it. It's great for any outdoor party or barbecue.

Ingredients: 1 lb large shrimp, peeled and deveined. 2 tbsp olive oil. 2 cloves garlic, minced. 1 tsp paprika. 1/2 tsp cayenne pepper. 1/2 tsp onion powder. Salt and pepper to taste. 1/4 cup fresh parsley, chopped. 1 lemon, sliced for garnish.

Instructions: Preheat the grill to medium-high heat. In a bowl, mix olive oil, minced garlic, paprika, cayenne pepper, onion powder, salt, and pepper to create a marinade. Add the peeled and deveined shrimp to the marinade, ensuring they are well-coated. Let it marinate for 15-20 minutes. Thread the marinated shrimp onto skewers. Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side or until they turn opaque and slightly charred. Remove from the grill and sprinkle chopped fresh parsley over the grilled shrimp. Garnish with lemon slices and serve hot. Enjoy your Grilled Shrimp Delight!

Prep Time: 25 minutes

Cook Time: 6 minutes

Low Carb Believer

[bardicchef]

People who like their chicken with a lot of flavor will love this spicy marinade for grilling chicken. Soy sauce, honey, garlic, and Sriracha mixed together make a tempting marinade for chicken that makes it taste great. Great for a quick dinner during the week or a barbecue on the weekend.

Ingredients: 4 chicken breasts. 1/4 cup soy sauce. 2 tablespoons olive oil. 2 tablespoons honey. 2 cloves garlic, minced. 1 tablespoon Sriracha sauce. 1 teaspoon ground cumin. 1 teaspoon paprika. Salt and pepper to taste.

Instructions: Soy sauce, honey, lemon juice, Sriracha sauce, ground cumin, paprika, salt, and pepper should all be mixed together in a small bowl. Put the chicken breasts in a shallow dish or a plastic bag that can be closed again. Make sure all the chicken pieces are covered in the marinade by pouring it over them. Cover or seal the dish and put it in the fridge for at least 30 minutes or up to 4 hours to let the flavors mix. Warm the grill up to a medium-high level. Take the chicken out of the marinade and let the extra sauce drip off. Grill the chicken for 6 to 8 minutes on each side, or until it's fully cooked and the juices run clear. Use the rest of the marinade to baste the chicken every so often. Take the chicken off the grill and let it rest for a few minutes.

Prep Time: 10 minutes

Cook Time: 15 minutes

Athlacca National School

[bardicchef]

A vegan twist on the classic Indo-Chinese dish, Chilli Paneer, using tofu instead of paneer. This dish is packed with flavor and spice, making it a perfect main course for any vegan or vegetarian meal.

Ingredients: 300g firm tofu, diced. 2 tablespoons cornstarch. 2 tablespoons soy sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1 onion, diced. 1 bell pepper, diced. 3 cloves garlic, minced. 1-inch ginger, minced. 2 green chilies, sliced. 2 tablespoons tomato paste. 1 tablespoon chili sauce. 1 tablespoon maple syrup. 1 tablespoon rice vinegar. Salt and pepper to taste. Green onions for garnish.

Instructions: In a bowl, toss diced tofu with cornstarch until evenly coated. Heat vegetable oil in a pan over medium-high heat. Add tofu and cook until golden brown and crispy. Remove tofu from the pan and set aside. In the same pan, add sesame oil and saut onion, bell pepper, garlic, ginger, and green chilies until fragrant and tender. Add tomato paste, chili sauce, maple syrup, and rice vinegar. Stir well to combine. Return the crispy tofu to the pan and toss everything together until tofu is coated in the sauce. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through. Garnish with sliced green onions. Serve hot with rice or noodles.

Prep Time: 15 minutes

Cook Time: 20 minutes

Alwarions Howrse

[bardicchef]

Indulge in this sweet Vegan Peanut Butter Hot Fudge Sundae, which has rich peanut butter hot fudge sauce on top of creamy vanilla ice cream. It has the right amount of sweet, nutty, and chocolatey flavors to satisfy your sweet tooth without using any animal products.

Ingredients: 4 scoops vegan vanilla ice cream. 1/4 cup vegan peanut butter. 1/4 cup vegan chocolate chips. 2 tablespoons coconut oil. 1/4 cup maple syrup. 1/4 cup almond milk. 1/2 teaspoon vanilla extract. 1/4 cup chopped peanuts optional. Vegan whipped cream optional.

Instructions: Place the vegan vanilla ice cream scoops into serving bowls. In a small saucepan, melt together the vegan peanut butter, vegan chocolate chips, coconut oil, maple syrup, almond milk, and vanilla extract over low heat, stirring until smooth and well combined. Pour the hot fudge sauce over the ice cream scoops. Top with chopped peanuts if desired. Add a dollop of vegan whipped cream if desired. Serve immediately and enjoy!

Prep Time: 10 minutes

Cook Time: 5 minutes

K Brown